New Asian Cuisine

Hot off the press, New Asian Cuisine; Fabulous Recipes from Celebrity Chefs, is now available. This one of a kind cookbook highlights the healthy aspects of the Asian diet and includes more than 200 recipes contributed collectively by over 100 celebrity chefs such as Nobu Matsuhisa, Ming Tsai, Martin Yan and Wolfgang Puck. New Asian Cuisine offers a totally new perspective and innovative approaches to cooking Asian cuisine by following the guidelines of an Asian version of the new USDA/ Western-centered food pyramid. The Asian Food Pyramid was created with the help of Professor Michael Pardus, Certified Hospitality Educator (CHE) at The Culinary Institute of America. The Asian Food Pyramid translates the food groups into groups available in ethnic Asian markets and is a recent depiction and explanation of the historically healthful eating habits of the people of rural Asia. It is a diet built on nutrient-rich plant-based foods combined with smaller amounts of animal based products. New Asian Cuisine will help you incorporate the qualities of the Asian Food Pyramid into your own eating style. Recipes within the book that follow the Asian Food Pyramid guidelines are labeled with the pyramid logo. Those recipes with the food pyramid logo depict a “smart choice” and are typically ones with a total fat content of lower than 35%. New Asian Cuisine not only arouses new interests from the general public in learning new and healthy ways of cooking, but also brews a forum for Asian restaurant owners and professional chefs to reckon and cultivate the next generation of new Asian cuisine. All thoughts are leading to the question if new Asian cuisine will take the form of “fusion cuisine”, a less affirmative yet more confused phrase. A vibrant discussion among some of the top chefs featured in New Asian Cuisine and some seasoned food experts and professionals can be found in this month’s feature. Participated experts include Jackie Newman, H.S. Hepinstall, Michael Pardus who helped created the Asian Pyramid, and Wendy Chan, who partnered with Grace Niwa in conceptualizing and developing New Asian Cuisine. Chefs sharing their perspective in the forum are Chris Yeo, Jason Ha, Jake Klein and King Phojanakong. Through exchange of opinions, experts and chefs addressed questions such as what Asian fusion should be, and how it could be put to work at its best for chefs and restaurants. New Asian Cuisine is now available for $14.95. Call 1-800-431-1579 or go to www.newasiancuisine.com. For more information, contact info@savoryproductions.com.